Chanterelles and Prawns in Cream
- • 1 pound chanterelles, cut in bite size
- • 2 tablespoons butter
- • 20 large prawns, shelled, deveined, and split in half lenghwise
- • 1/2 cup flour
- • Salt and pepper to taste
- • 3 to 4 tablespoons olive oil
- • 1/4 cup chopped green onions
- • 1/2 cup Dubonnet
- • 1/2 cup dry white wine
- • 5 tablespoons fresh lemon juice
- • 1 cup heavy cream
- • 1/2 cup chicken broth
- • Chopped fresh parsley
- • Freshly grated Parmesan cheese
Chanterelles and Prawns in Cream
Serves 4 as a main course or 6 as a first course
This delicious dish is highlighted by complex flavors. Serve it as a soup or over sesame spiral pasta or brown rice as a main course.
In a sauté container or skillet, sauté the chanterelles in the spread until just a little measure of fluid remains. Put aside.
Dust the prawns with a blend of flour, salt, and pepper. Heat the olive oil in a sauté container or skillet and sauté the prawns until pink and dark. Channel on paper towels.
Put the green onions, Dubonnet, wine, lemon juice, cream, and juices in a pot and warmth gradually for 5 to 7 minutes. Try not to let the blend bubble. Expel from the warmth and consolidate with the chanterelles and prawns. Trim with parsley and Parmesan cheese.